Instructions:Place eggs in a saucepan and submerge in water.
Bring to a gentle boil.
Boil for about 10-12 minutes.
Remove eggs from saucepan and cool in a bowl of ice water.
When cool, remove the shells and mash egg white and yoke
with a fork (or use a food processor) until thoroughly
blended.
Crush the eggshells and mix into eggfood or serve separately
in a small dish.

Notes:Some people recommend boiling for 20 minutes to ensure
any harmful bacteria is destroyed, others claim this is
too long and many of the nutrients are lost by overcooking.
Supposedly, if the egg yolk has an olive hue, the egg
has been cooked too long. It should be a bright yellow
color.

Storage:Store extra eggfood in the refrigerator for a few
days. Hard boiled egg can be frozen if necessary (thaw
by placing in the refrigerator the day before you intend
to serve it to the birds), but this may affect the texture
and the birds may not accept the thawed portions as readily.

Variations:Experiment freely with other ingredients if you like.
Common additions include finely diced greens/vegetables
(eg, carrots), vitamins, bread crumbs, handfeeding formula,
commercial dry eggfood. With the exception of the vitamins,
you can add as much or as little as you like.

Instructions:Preheat the
oven to the temperature specified by the corn bread mix
instructions (400 degrees for Jiffy).
Separate the egg whites and egg yolks.Beat
the egg whites with an electric mixer until they are the
consistency of a frothy merringue.
Add the egg yolks, the corn muffin mix, and the handfeeding
formula.
Grease an 9 x 13" pan with a non-stick cooking spray
and pour in the batter.
Bake as directed by the corn bread mix instructions (note:
my oven is goofy, but I usually have to bake a little
longer than the instructions).
Remove from oven and allow to cool.
Cut egg bread into squares (a single square should be
no bigger than what will be consumed in a few days).
Refrigerate one square and freeze the rest.

Serving:Grate the square with a cheese grater.
Add vitaminsas directed by the vitamin instructions
and mix thoroughly.
This makes an ideal egg food to serve when you are on
vacation. Simply have someone come in once a day, remove
the previous day's portion, and put out the next day's
portion. The bread stales but it does not spoil.

OR:

Mix
the grated egg bread with mashed hardboiled eggs as a
more nutritious additive than bread crumbs. I usually
mix 3 hardboiled eggs to one square (1/8 of eggbread batch).
Add whatever supplements and extra ingredients you would
add to any standard eggfood recipe. Freeze in portions
that will last you 2-3 days. My birds love this (and it
doesn't have the "animal" smell that an eggfood
prepared with handfeeding formula has).

Notes:Vitamin dosage - Nekton dosage according to package
instructions is one scoop per 250 grams of eggfood. I
cut my egg bread into 8 same-sized squares. Each square
averages between 80 and 90 grams. Thus, I estimate approximately
1/3 scoop of vitamin per square. When making eggfood,
each hard-boiled egg weighs approximately 60 grams. This
is about 1/4 scoop per hardboiled egg.

Storage:Store what can be eaten in a few days in the refrigerator.
The remainder can be frozen with no ill effects. Move
a frozen square (or frozen serving of eggfood) from the
freezer to the refrigerator the day before you intend
to serve it to allow it to thaw.

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